Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat

Published 2013 View Full Article

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Title
Contributions of non-volatile and volatile compounds to the umami taste and overall flavour of shiitake mushroom extracts and their application as flavour enhancers in cooked minced meat
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 141, Issue 1, Pages 77-83
Publisher
Elsevier BV
Online
2013-03-14
DOI
10.1016/j.foodchem.2013.03.018

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